Yesterday my room was as if we were in a famous Italian restaurant. I had teachers, administrators and students sticking their head in the door to see what we were cooking up. Garlic in olive oil, then add oregano and basil. It permeated the halls making everyone hungry. The food both classes made was the best! All involved had really paid attention to the demo and seemed to know what they were doing.

They had a lot of fun setting up for the photographs for the blog. It is so funny to see some of the students wiping off the plates to make a better presentation. The food network has really changed the way we do a lot of things in the kitchen.

This is a quick and easy meal to put together. You can prepare it and plate it up in about 45 minutes.

Let’s get to the recipes. The Parmesan Chicken came from Gracious Goodness by The Junior League of Macon. This cookbook is fantastic. The Easy Tomato Sauce came from my best friend Anna. She is a fantastic cook and you will be seeing more of her recipes later.

Here are the photos to help you along and the recipes after that. ENJOY!

Butterfly 4 large boneless chicken breasts

Bread crumbs, salt, pepper, garlic powder, and parmesan cheese

Half stick butter cubed

Dip chicken in milk

Coat with crumbs (I use a fork)

Place a cube of butter in skillet and top with a piece of chicken

Cook for about 7 minutes on each side. Here we used an electric skillet at 325 degrees. I like using the skillet because you can get about eight servings in at once. Adjust the temperature according to your skillet. Some may cook faster and you will need to turn the heat down. If yours seems to cook slower turn it up a bit. Peak at it before the time is up. It should be golden brown. Your timing is important ,too. Chicken cooked too long will be very dry.

Why do some want to take a bent-edge spatula and push all the juices out of the chicken? I don’t understand it!! I guess they don’t realize they are pushing out all of the juice and making it dry and tasteless.

Notice another cube of butter on chicken before turning

Cook for another 7 minutes or until it is done. Remember don’t overcook it.

2 Cans of Italian Tomatoes

Before you add 2 cans of diced Italian tomatoes saute a clove of garlic diced in a little olive oil. Forgot to take that picture. Sorry. Then add seasonings

Add 1/2 teaspoon of oregano

1/2 teaspoon of Basil ( add bay leaf,too)

Simmer for about 15 minutes and serve over your favorite pasta. Top with parmesan cheese. So easy and so delicious. Thanks to Anna!!!

Second place only by 10 Votes!!

Here are the recipes for both:

Parmesan Chicken

4 chicken breasts boneless

1 cup of bread crumbs

1/3 cup of Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder or more to taste

1/2 stick butter

milk

Mix all dry ingredients together. Dip chicken in milk, then in bread crumb mixture to coat. Saute in butter over medium heat until done. About 7 minutes on each side. Chicken will be browned and crisp.

I remember when my mom made this for my family as a kid, and though she doesn’t make it anymore, its still just as delicious to me. I learned how fry up chicken when it has a batter-type covering and how to cook spaghetti sauce.